Homemade Bagels Easy Recipes

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HOMEMADE BAGELS



Homemade Bagels image

I always wanted to make my own bagels, so I searched to find a bagel recipe I could try. For variation and flavor, I sometimes add cinnamon and raisins or honey and sesame seeds to the dough.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 1 dozen.

Number Of Ingredients 8

1 teaspoon active dry yeast
1-1/4 cups warm 2% milk (110° to 115°)
1/2 cup butter, softened
2 tablespoons sugar
1 teaspoon salt
1 egg yolk
3-3/4 to 4-1/4 cups all-purpose flour
Sesame or poppy seeds, optional

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes; flatten bagels slightly. , Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels. , Sprinkle with sesame or poppy seeds if desired. Place 2 in. apart on greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 237 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 271mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

EASY BAGELS!



Easy Bagels! image

Make and share this Easy Bagels! recipe from Food.com.

Provided by Emmyalice

Categories     Yeast Breads

Time 40m

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 7

4 -5 cups flour
1 tablespoon brown sugar
1 tablespoon dry yeast
1 tablespoon canola oil
1 1/2 cups warm water
1 1/2 teaspoons salt
sesame seeds, Cinnamon sugar, Raisins, grated cheddar

Steps:

  • Preheat Oven to 450°.
  • Mix Yeast with warm water and sugar and stir. Set aside for 5 minutes.
  • Add 1 cup of flour at a time to the yeast mixture and salt and oil.
  • Mix together, when it starts to get stiff use your hands.
  • Put on floured counter and knead until smooth.
  • In the meantime, boil a large pot of water for 15 minutes.
  • Once dough is well kneaded, cut into twelve even pieces.
  • Roll pieces and form into bagel shapes.
  • Rest for 15 minutes on greased baking sheet covered with a towel.
  • Boil 4 at a time, 30 seconds per side.
  • While wet, sprinkle with salt/sesame seeds etc.
  • Put on a baking sheet and bake for about 10 minutes, or until the tops are golden brown.

Nutrition Facts : Calories 169.6, Fat 1.6, SaturatedFat 0.2, Sodium 293.2, Carbohydrate 33.3, Fiber 1.4, Sugar 1.2, Protein 4.7

REAL HOMEMADE BAGELS



Real Homemade Bagels image

A recipe for that authentic bagel flavor and texture.

Provided by PLAWHON

Categories     Bread     Yeast Bread Recipes     Bagel Recipes

Time 3h20m

Yield 6

Number Of Ingredients 12

1 ¼ cups water
4 ½ cups bread flour
3 tablespoons white sugar
1 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon instant yeast
4 quarts water
1 cup honey
2 tablespoons poppy seeds
2 tablespoons sesame seeds
2 tablespoons dried onion flakes
1 tablespoon coarse salt

Steps:

  • Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
  • Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
  • Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
  • Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
  • Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
  • Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 55.9 g, Fat 7.4 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 1.1 g, Sodium 1372.4 mg, Sugar 53.5 g

RIDICULOUSLY EASY HOMEMADE BAGELS



Ridiculously Easy Homemade Bagels image

Homemade bagels have never been so easy to make yourself! No yeast or boiling required!

Provided by Lisa from A Day in the Kitchen

Categories     Breads     Breakfast

Time 55m

Number Of Ingredients 10

2 cups all-purpose flour ((bread flour also okay))
4 tsp baking powder
1/2 tsp sea salt
1 1/2 cups Greek yogurt
egg white from one egg
1 tsp water
Sesame seeds
Poppy seeds
Flax seeds
Grated cheese

Steps:

  • Preheat oven 375 deg F (190C).
  • Line baking sheet with parchment paper.
  • In a small bowl, combine egg white and 1 tsp water. Mix with a fork to loosen egg wash. Set aside.
  • Combine all dry ingredients in bowl and stir with whisk to combine.
  • Add yogurt to dry ingredients.
  • Mix dry and wet ingredients well using a fork or pastry cutter, making sure ingredients are well mixed.
  • Using your hands, gather dough into a ball. If it is too dry, add 1 tsp of water and mix again until it comes together.
  • On a lightly floured surface, knead the dough about 10 times and form into a slightly flattened ball.
  • Cut dough into 8 equal pieces.
  • Roll each piece into a log.
  • Shape log into a bagel, overlapping and squeezing the ends together well.
  • Transfer to parchment lined baking sheet. Repeat with remaining dough.
  • Brush bagels with egg wash, making sure to brush around all the edges.
  • Sprinkle toppings over bagels if desired.
  • Bake for 25 minutes on an upper rack.
  • Transfer to a cooling rack and let cool at least 15 minutes before slicing, preferably longer.
  • Store in a sealed bag for 1-2 days.

Nutrition Facts : ServingSize 1 bagel, Carbohydrate 21 g, Calories 152 kcal

HOMEMADE BAGELS



Homemade Bagels image

Provided by Food Network

Time 1h26m

Yield 12 bagels

Number Of Ingredients 11

2 cups warm water, about 110 degrees F
2 (1/4-ounce) packets active dry yeast
3 tablespoons granulated sugar, plus 1 tablespoon
5 to 6 cups all-purpose flour
2 teaspoons salt
2 teaspoons vegetable oil
2 tablespoons yellow cornmeal
1/2 cup lightly toasted chopped onions (2 teaspoons each)
2 tablespoons poppy seeds (about 1/2 teaspoon each)
2 tablespoons sesame seeds (about 1/2 teaspoon each)
1 tablespoon kosher salt (about 1/4 teaspoon each)

Steps:

  • Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.
  • Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)
  • Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.
  • Grease a baking sheet with the remaining teaspoon of oil.
  • Remove the dough from the bowl and punch it down. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on the prepared baking sheet, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Sprinkle the cornmeal on another baking sheet.
  • In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Dip the bagel tops in desired toppings. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.
  • Remove from the oven and let cool on a wire rack.

HOMEMADE BAGELS



Homemade Bagels image

There is absolutely nothing like a freshly baked bagel with a crispy, crackly crust and soft chewy interior. Though it might seem challenging, making them at home is completely doable! Flat bagels are often the result of over proofing; when transferring your bagels to the refrigerator for their final proof, try to place them in the coldest part, away from the door, which can be drafty. This will also help you limit your bagels' exposure to rushes of warm air every time the door opens. Brushing the bagels with egg whites before topping them is totally optional, but it will really secure the seeds, making it ideal for those who like a well-covered bagel.

Provided by Food Network Kitchen

Time 3h15m

Yield 6 bagels

Number Of Ingredients 9

1/2 cup plus 2/3 cup warm water (105˚ F to 110˚ F)
1/4 cup barley malt syrup
3/4 teaspoon active dry yeast
3 cups bread flour, plus more if needed
2 teaspoons kosher salt
Cooking spray
Cornmeal, for dusting
1 large egg white, lightly beaten
Sesame seeds, coarse salt, poppy seeds and/or everything seasoning, for topping

Steps:

  • Make the dough: Stir together 1/2 cup warm water and 1 tablespoon malt syrup in a small bowl; sprinkle the yeast on top. Let soften a minute, then stir. Set aside until foamy or bubbly, about 5 minutes.
  • Whisk the flour and salt in a large bowl; make a well in the center. Pour in the yeast mixture and 2/3 cup warm water and stir with a wooden spoon to make a shaggy dough. Not all the flour will be mixed in.
  • Knead the dough in the bowl to mix in more of the flour, and work the dough into a rough ball in the bowl.
  • Knead the dough: Turn out the dough onto a clean surface and begin kneading. As you knead, the dough will become tacky and stick to your fingers, then it should lose its stickiness and form a somewhat smooth ball (this should take 3 to 4 minutes). If the dough is still sticky, lightly dust with flour.
  • Once the dough starts to smooth out, continue kneading until it's very satiny and pillowy feeling (this should take 5 to 10 minutes). Rip off a small piece of dough and gently stretch the 4 corners. If it can stretch very thin without tearing, it's ready. If it tears, knead another 2 minutes and test again.
  • Transfer the dough to a clean bowl lightly misted with cooking spray, cover tightly with plastic wrap and let stand at room temperature until doubled in size, about 1 hour. You don't want the dough to over-proof or form bubbles on the surface. Keep an eye on it; the dough can proof quickly in a warm spot.
  • Divide the dough: Line a baking sheet with parchment paper and mist with cooking spray. Turn out the dough onto a clean surface and press to flatten and deflate the dough, making sure to press out any large air bubbles. Divide into 6 pieces, 3 1/2 to 3 3/4 ounces each.
  • Pull the corners of each piece together into the center of the dough, turn over so the seam is on the bottom and roll the dough against the counter into a tight ball with a smooth surface. Do not use any flour or the dough will not stick to itself properly.
  • Form the bagels: Form the bagels one at a time: First stick your thumb through the middle of a dough ball, then insert your index finger and gently start to stretch the hole.
  • Roll the bagel in a circle around your index fingers to stretch the hole until 1 1/2 to 2 inches wide. If the hole pulls back together, let rest 1 to 2 minutes, then reshape.
  • Transfer the bagel to the baking sheet and repeat with the remaining dough balls. Cover the baking sheet with plastic wrap and refrigerate at least 4 hours or overnight. The bagels will puff slightly.
  • Cook the bagels: About 30 minutes before boiling, preheat the oven to 450˚ F and remove the bagels from the refrigerator. Bring 2 quarts of water to a boil in a wide pot. Stir in the remaining 3 tablespoons malt syrup. Gently add 2 or 3 bagels, rounded-side down, and boil for 2 minutes, flipping halfway through.
  • Remove the bagels with a slotted spoon and put back on the baking sheet. Repeat with the remaining bagels. It's OK if they deflate a bit as they cool but they should mostly keep their shape. (If they do deflate and wrinkle, they'll still be good - just a little flat.)
  • Line a separate baking sheet with parchment paper and dust with cornmeal. Brush the tops and sides of the bagels with the egg white and sprinkle with toppings. Place rounded-side up on the cornmeal-dusted baking sheet, about 1 inch apart.
  • Bake on the middle oven rack until the bagels are golden brown and crisp, rotating the pan halfway through, 18 to 20 minutes. Let cool at least 15 minutes. Serve slightly warm or at room temperature.

STYLED BAGEL RECIPE BY TASTY



Styled Bagel Recipe by Tasty image

Here's what you need: four cheese bagel, garlic powder, avocado, lemon wedge, salt, pepper, tomato, cream cheese, butter

Provided by Halle Pito

Categories     Snacks

Yield 1 serving

Number Of Ingredients 9

1 four cheese bagel
1 teaspoon garlic powder
½ avocado
lemon wedge
1 teaspoon salt
1 teaspoon pepper
2 slices tomato
2 tablespoons cream cheese
2 tablespoons butter

Steps:

  • In a bowl, mash together the avocado, garlic powder, salt, pepper and lemon. Simultaneously, toast the four cheese bagel.
  • Once the bagel is toasted, spread with butter, cream cheese, guacamole made earlier, and 1 tomato slice per bagel half. Season with salt, pepper and additional lemon juice.
  • Serve.

HOMEMADE BAGELS



Homemade Bagels image

For the best bagels with a chewy interior and crisp outer crust, we use the traditional method of boiling the bagels briefly before baking.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 10

Number Of Ingredients 9

3/4 teaspoon active dry yeast
1 2/3 cups warm water (about 110 degrees)
3 tablespoons sugar
3 tablespoons barley malt syrup
1 pound 6 ounces (about 4 1/4 cups) bread flour
1 1/2 tablespoons table salt
Vegetable oil, for bowl, plastic wrap, and parchment
Fennel seeds, poppy seeds, and sesame seeds, for topping (optional)
Coarse salt, for topping (optional)

Steps:

  • In the bowl of an electric mixer, whisk together yeast and warm water. Let stand until foamy, about 5 minutes. Attach bowl to mixer fitted with the dough hook. With the mixer on a low speed, add sugar, 1 tablespoon malt syrup, flour, and salt. Knead until a dough forms, about 1 minute. The dough should be slightly tacky but not sticky (if necessary, add more flour or water, 1 tablespoon at a time). Continue to knead dough for 5 more minutes. Transfer the dough to a lightly oiled bowl; cover with oiled plastic wrap. Let rise in a warm place until doubled in bulk, about 2 hours. Divide dough into 10 equal pieces. Cover with a damp, clean kitchen towel, and let rest for about 20 minutes. (This will relax the dough and make it easier to shape.)
  • Line two unrimmed baking sheets with parchment paper, and lightly brush with oil; set aside. With lightly oiled hands, roll each piece of dough into a 6-inch rope. Holding one end of rope between your thumb and forefinger, wrap dough around your hand to form a circle with overlapping ends (they should overlap by a few inches). Still holding the dough, press the overlapping ends on the work surface, rolling back and forth to seal with the palm of your hand.
  • Place the bagels 2 inches apart on the prepared baking sheets. Cover with a piece of oiled plastic wrap, and let rest until slightly puffed, about 20 minutes.
  • Preheat the oven to 500 degrees, with racks in the upper and lower thirds. Fill a large stockpot (the wider, the better) with about 5 quarts of water, and bring to a boil. Add remaining 2 tablespoons malt syrup. Gently drop bagels into the water. (Add as many bagels as will comfortably fit without touching each other.) After 30 seconds, use a slotted spoon or skimmer to flip bagels over; simmer for 30 seconds more.
  • Using the slotted spoon, return bagels to parchment-lined sheets. Top with seeds or coarse salt, as desired, while bagels are still wet.
  • Immediately place sheets in the oven. Bake for 5 minutes, then rotate sheets and reduce oven temperature to 350 degrees. Continue to bake until the tops of the bagels begin to turn golden brown, about 10 minutes. Using a spatula, flip bagels over, and continue to bake until other sides turn golden brown, about 5 minutes more. Transfer bagels to a wire rack to cool completely.
  • Bagels can be kept in an airtight container at room temperature for up to 1 day, or frozen, tightly wrapped in plastic or stored in resealable bags, for up to 3 weeks. Preslice bagels before freezing for easy toasting.

HOMEMADE BAGELS RECIPE BY TASTY



Homemade Bagels Recipe by Tasty image

Here's what you need: bread flour, instant yeast, salt, white sugar, warm water, water, barley malt syrup, egg, poppy seed, sesame seed

Provided by Matt Ciampa

Categories     Breakfast

Yield 6 bagels

Number Of Ingredients 10

3 ½ cups bread flour
1 package instant yeast
1 tablespoon salt, plus 1 tsp
2 tablespoons white sugar
1 ½ cups warm water
6 qt water
1 ½ tablespoons barley malt syrup
1 egg, beaten
poppy seed
sesame seed

Steps:

  • In a food processor, add the flour, yeast, salt, and sugar. Pulse until incorporated.
  • While running, slowly add the warm water until the dough balls up. You may not need all the warm water.
  • Carefully push the dough back into the blade's path and continue to process for an additional 30 seconds or until the dough is firm and stretchy, but not sticky nor squishy.
  • Gently round the dough into a ball and place in a lightly oiled bowl. Cover with a damp, warm towel for an hour or until the dough has doubled in size.
  • Add the barley malt syrup to about 6 quarts of water and bring to a boil.
  • Place a tray with about 2 quarts of water on the bottom shelf of the oven. Preheat to 425°F (220°C).
  • Place the dough onto a lightly floured surface and divide into 6 equal pieces (roughly 5 ounces (140 g) a piece if you use a scale). Cover the pieces with a damp towel.
  • One at a time, form the dough into a ball, pinching the seams together at the bottom. Place the dough seam side down and-cupping your hand over the dough-apply gentle pressure, working the ball in circles until the seams on the bottom are smoothed out. Gently reshape the edges of the ball into a circle.
  • Using your thumb, press down into the center of the ball to the counter. Working in a circle, carefully stretch the dough into a ring until the hole at the center is about 2 inches (5 cm) in diameter.
  • Place the dough rings under a damp towel and let rise for 10 minutes.
  • Working in batches of two, place the bagels in the boiling water/syrup. They should float at the surface. Let them boil for 30 seconds, then flip and boil for an additional 30 seconds.
  • Remove the bagels from the water/syrup and gently pat dry with a clean towel.
  • Brush the tops with the beaten egg. Optionally, if you want toppings, dip the egg-washed side of the bagel into the mixture of your choice.
  • Place the bagels on a parchment paper-covered baking sheet. Bake until golden brown, about 15 to 20 minutes.
  • Transfer to a wire rack to cool.
  • Enjoy!

Nutrition Facts : Calories 293 calories, Carbohydrate 57 grams, Fat 2 grams, Fiber 2 grams, Protein 10 grams, Sugar 5 grams

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From handletheheat.com


HOMEMADE BAGELS - THE KIWI COUNTRY GIRL
2015-05-10 Place bagels on a lightly greased or lined baking tray. Cover with a tea towel and let rest for 10 minutes. While waiting, preheat the oven to 220°C/430°F and bring a large pot of water to a boil, then reduce heat to just below a simmer. Using a slotted spoon, lower a few bagels at a time into the water. Allow bagels to float to the top.
From thekiwicountrygirl.com


BAGEL RECIPES | ALLRECIPES
Cream Cheese-Filled Bagel Balls. Pumpkin Spice Bagel. Pumpkin Spice Bagel. Rating: 4.5 stars. 4. These simple bagels have a wonderful cinnamon and pumpkin flavor. Nova Lox Everything Breakfast Bagel. Nova Lox Everything Breakfast Bagel. …
From allrecipes.com


EASY HOMEMADE EVERYTHING BAGELS RECIPE - SCRAMBLED CHEFS
2021-03-04 Preheat the oven to 425°F and prepare a large stockpot with water, bringing it to a boil over high heat. In a small bowl, whisk together the egg and 1 tablespoon water then set aside. Place the bagels into the boiling water for one minute on …
From scrambledchefs.com


EASY HOMEMADE BAGELS RECIPE
Instructions. Position rack in centre of oven and preheat to 425F. Line a baking sheet with parchment, then lightly spray with oil. Pour bagel seasoning into a …
From chatelaine.com


HOMEMADE BAGELS - SUGAR AND SOUL
2022-03-19 Preheat the oven to 425°F line 2 baking sheets with parchment paper and set aside. Divide the dough evenly into 8 pieces (use a bench scraper and kitchen scale for best results). Shape each piece into a ball, and press your finger through the middle to make a hole about 2 inches in diameter.
From sugarandsoul.co


HOW TO MAKE BAGELS | BBC GOOD FOOD
Fill a large saucepan with water and bring to the boil. Add the bicarbonate of soda to alkalise the water. Place 1-2 of the bagels in the water at a time and boil for 1 min (2 mins if you want a chewier bagel), turning over halfway through. Using a slotted spoon, lift out the bagels, drain well and place back onto the baking tray.
From bbcgoodfood.com


HOMEMADE BAGELS [STEP-BY-STEP PICTURES AND EASY RECIPE]
2020-12-17 Instructions. Make sponge: In a large bowl, stir together 1 teaspoon instant yeast, 4 cups bread flour, and 2 ½ cups warm water until no dry spots remain. Cover with a dishtowel and let rise at room temperature until foamy and doubled in size, about 2 hours. Make dough: Stir sponge until it collapses.
From inquiringchef.com


HOMEMADE BAGELS - JO COOKS
2022-01-25 How to Make Bagels Prep the yeast. In a medium bowl, mix 1 cup of warm water ( 110°F) with the yeast and sugar. Let it sit and rest for about 10 minutes until the yeast dissolves and it becomes foamy. Make the dough. In the bowl …
From jocooks.com


EASY HOMEMADE BAGELS - HEATHER'S HOMEMADE KITCHEN
2020-05-21 Preheat oven to 375° or an air fryer to 300°. Line a baking sheet with parchment paper. In a large bowl, combine flour, baking powder and salt. Stir in the greek yogurt with a spatula or wooden spoon until crumbly. Use your hands to finish mixing and form a ball.
From heathershomemadekitchen.com


EASY BAGEL RECIPE - THERESCIPES.INFO
Real Homemade Bagels Recipe | Allrecipes top www.allrecipes.com. Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough.
From therecipes.info


HOMEMADE BAGELS RECIPE | EASY VEGAN BUNS - BIANCA ZAPATKA
2020-05-27 Add ⅓ cup of lukewarm water and the sugar and stir until the yeast has dissolved. Set aside for 5 minutes until it begins to foam. Mix the flour and salt in a large bowl. Form a well in the center and pour in the yeast mixture and the vegetable oil. Cover the yeast with flour, add the remaining 1 cup of water.
From biancazapatka.com


HOMEMADE BAGEL RECIPE - LOVE AND LEMONS
Working in batches, add the bagels to the boiling water and cook them for 1 minute per side. Return them to the baking sheets, coat them with your desired bagel topping, and bake for 14 to 18 minutes, or until they’re lightly golden brown. Enjoy! Bagel Recipe Tips Weigh your flour.
From loveandlemons.com


HOMEMADE BAGEL RECIPE - SUGAR SPUN RUN
2020-03-16 Cover bagels with a clean towel and set aside. Meanwhile, preheat oven to 425F (220C) and pour two quarts of water into a large pot or Dutch oven. If using honey, add this to the pot as well and stir until combined. Bring water (and honey, if using) to a rolling boil.
From sugarspunrun.com


EASY BAGEL RECIPE BAKED IN OVEN - 3 INGREDIENTS EASY | BEST RECIPE
Add to lightly floured surface. Lightly knead for about 30 seconds. Shape dough into a ball and cut into 4 equal pieces. Shape each piece into a ball. Flour your finger and poke a hole through the dough ball. Stretch the center of the hole and create a bagel shape. Brush with egg and if desired, add your seed toppings.
From bestrecipebox.com


EASY HOMEMADE CINNAMON RAISIN BAGELS - THE BUSY BAKER
2020-06-12 Simply combine the flour, water, honey, yeast and salt and knead the dough for about 2 minutes. Let the dough rise for about an hour. Shape the bagels. Punch the dough down and divide it into 8 pieces. Roll them into balls and make a hole in the middle of each one with your fingers. Boil in honey water.
From thebusybaker.ca


EASY BAGEL RECIPE - HUNGRY HEALTHY HAPPY
2021-10-06 One: In a large mixing bowl, add the yeast, 1 tablespoon of sugar and 120ml/0.5 cup of the the water. Leave for 10 minutes until it becomes frothy. Two: Add the rest of the water, the salt and half of the flour. Stir well. Three: Add the remaining flour a little at a time and using your hands, mix into a dough.
From hungryhealthyhappy.com


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